adisease

Showing entry for Contracture of tendo achilles

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD008423
Disease Name	Contracture of tendo achilles
Disease CUI Id	C0410264
MeSH Codes
Disease Class Name
Semantic Type	Anatomical Abnormality
Human Phenotype Ontology Id	HP:0040064 HP:0000924 HP:0003549 HP:0003011
Human Phenotype Ontology Term	Abnormality of limbs; Abnormality of the skeletal system; Abnormality of connective tissue; Abnormality of the musculature
Disease Ontology Id
Disease Ontology Class Name
Disorder Network	disorder-protein-compound-food associations

The disease-related target proteins

Proteins

Uniport Id	BXGT Id	Protein Name	Gene	Status	Protein Class
Uniport Id	BXGT Id	Protein name	Gene	Status	Protein class
A4D126	BXGT001208	D-ribitol-5-phosphate cytidylyltransferase	729920	reviewed
O60313	BXGT004871	Dynamin-like 120 kDa protein, mitochondrial	4976	reviewed	Enzyme modulator
P01112	BXGT005732	GTPase HRas	3265	reviewed	Enzyme modulator
P02545	BXGT005889	Prelamin-A/C	4000	reviewed
P08034	BXGT006716	Gap junction beta-1 protein	2705	reviewed	Cell-cell junction
P49773	BXGT010741	Histidine triad nucleotide-binding protein 1	3094	reviewed	Enzyme
P68133	BXGT011578	Actin, alpha skeletal muscle	58	reviewed	Cellular structure
Q14004	BXGT013435	Cyclin-dependent kinase 13	8621	reviewed	Kinase
Q15149	BXGT013547	Plectin	5339	reviewed	Cellular structure
Q96IV0	BXGT019677	Peptide-N(4)-(N-acetyl-beta-glucosaminyl)asparagine amidase	55768	reviewed	Enzyme
P35523	BXGT023831	Chloride channel protein 1	1180	reviewed	Ion channel
Q9H9S5	BXGT024623	Fukutin-related protein	79147	reviewed
Q13635	BXGT024910	Protein patched homolog 1	5727	reviewed

The disease-related compounds

Compounds

BXGC Id	Compound Name	Structure	Molecular Weight	Number of targets^{?Number of times compound connecting the disease , higher numbers indicate the compound is more associated with the disease}

The disease-related foods

Foods

BXGF Id	Food Name	Scientific Name	Food Group	Number of compounds in food^{?Number of compounds in food that connecting disease, higher numbers indicate the more compounds in food are more associated with the dusease}